The cooked board is clean, smooth and crystal clear. The cook put some vegetables on it, and then poured the cooked red soup on it. White flour, green leaves and red scorpions greatly increase people's appetite.
The production of noodle soup is also very particular. The ingredients are fennel, pepper, cinnamon, batter, salt, red pepper, butter and beef. Make a pot of soup and put all kinds of materials in a certain proportion and order. When making, the sheep oil is diluted and boiled first, and then the seasoning is added. The large amount of dried red pepper is to highlight the spicy taste and color of soup, and mutton also accounts for a large proportion. Cut the superior mutton into square pieces, and then throw the mutton into the pot after the red pepper color comes down. At this time, we must master the heat, so that the mutton can be cooked neither old nor tender, just right.
After the soup is prepared, it is scooped into a porcelain lining basin, cooled and solidified into a solid, which can be taken as you eat and stored all the year round without deterioration.
Mutton braised pork
Food preparation
Mutton, fennel, pepper, prepared rhizome of rehmannia, angelica, cinnamon, pepper, star anise, clove, dried tangerine peel, cinnamon and ginger; 2 kg of red pepper; 20 kg of sheep oil and mutton each; Rice vinegar 1 kg; Half a catty of monosodium glutamate; 2 Jin of salt.
Production steps
1, all the materials are washed, then boiled with warm water, mashed with ginger and put sheep oil into the pot;
2. Add garlic, various materials and red pepper in turn when it is 80% hot, and then add bean paste, rice vinegar, salt, rock sugar, sheep oil and mutton. When the mutton is eight ripe, turn to low heat and cook slowly. Remember not to cover the lid; [ 1]
After the mutton is fried, it can be stored in cold storage. Take out a proper amount of fried mutton marinade and dilute it with boiling water, then boil it on a small stove and simmer it for later use.
Noodle blank
Mix flour and cold water to form a dough, and tie the dough twice with a little salt and alkali. Put corn starch into a cloth bag, knead the mixed dough into a cylindrical blank with a width of about 8 cm and 2 cm, then beat it with corn starch, and finally put it on an iron plate and cover it with a wet cloth.